This delicious pudding recipe brings together two of the best South African desserts; milktart and malva pudding. If you are a fan of either, you just have to try this Milk Tart Malva Pudding.
This recipe is for a layer of malva pudding soaked in a butter sauce and topped with a milktart custard, the pudding is set in the fridge then sliced and served cold. It is the perfect make-ahead dessert to bring to braai or serve as an untraditional birthday cake!
If you love classic South African desserts, then you have to try this recipe for a classic Malva Pudding, this Peppermint Crisp Fridge Tart, or this recipe for a Milk Tart.
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Ingredients
To make this delicious malva milk tart, you will need the simple ingredients listed below. Remember to always use fresh room temperature ingredients when baking.
- White granulated sugar
- Extra-large eggs
- Vanilla extract
- White vinegar
- Apricot jam
- Self-raising flour
- Salt
- Whole milk
- Bicarbonate of soda
- Unsalted butter
- Water
- Evaporated milk
- Condensed milk
- Cinnamon
- Cornflour
Extra-large eggs - out of their shell, the eggs I use weigh 56 grams, if you aren't sure if you have the same eggs - weigh the eggs you have and adjust accordingly.
Vanilla extract - choose a good quality vanilla extract for this recipe, if you don't have vanilla essence, it will also work. You can also choose to use vanilla bean paste instead.
Apricot jam - this is added to the malva batter, choose a smooth apricot jam if you can find one.
Evaporated milk - this recipe uses evaporated milk to make the sauce for the pudding.
Condensed milk - choose a full fat condensed milk for this recipe.
Cinnamon - you will need both a cinnamon stick and ground cinnamon for this recipe.
See the recipe card for quantities.
Instructions
To make this delicious two-layer pudding follow the simple instructions below, first you will be making the malva pudding layer and allowing it to cool. Then you will make the milktart custard and pour this over the malva before setting it in the fridge for a few hours.
Instructions for malva cake
STEP 1: Preheat oven. Preheat the oven to 180°C and butter an oven-proof dish.
STEP 2: Beat eggs and sugar. Add the eggs and the sugar to a bowl of an electric mixer fitted with a whisk attachment. Beat at medium-high speed until the mixture is pale and airy.
STEP 3: Add jam, vanilla, and vinegar. Add the apricot jam, vanilla, and vinegar to the egg and sugar mixture and beat until combined.
STEP 4: Add flour and salt. Sift together the flour and salt and slowly add this flour mixture to the egg mixture with the mixer running at low speed. Scrape down the sides of the bowl to ensure that there are no lumps and mix again briefly.
STEP 5: Add milk and bicarb. Mix the milk and the bicarbonate of soda together in a jug. Slowly pour this into the batter with the mixer running. Mix until the batter is smooth and lump-free.
STEP 6: Bake. Pour the batter into the prepared baking dish and bake in a preheated oven for about 45 minutes or until golden brown and a skewer inserted into the centre of the pudding comes out clean.
Instructions for malva sauce
STEP 1: Make sauce. To make the sauce, combine the water, sugar, evaporated milk, and butter in a small saucepan set over medium heat. Bring the mixture to a gentle simmer and allow the sugar and butter to melt.
STEP 2: Pour sauce. Once the butter and sugar have melted pour the sauce slowly over the pudding as soon as it comes out of the oven.
STEP 3: Cool. Set the pudding aside to cool to room temperature.
Instruction for milktart
STEP 1: Heat milk, condensed milk, and cinnamon. Add the condensed milk, milk, and cinnamon stick to a medium saucepan set over medium heat. Heat until almost boiling.
STEP 2: Whisk egg yolks and corn flour. Add the egg yolks and the corn flour to a bowl of an electric mixer fitted with a whisk attachment. Beat until just combined.
STEP 3: Add hot milk mixture. In a steady stream add the hot milk mixture to the egg mixture while whisking, do this slowly to temper the eggs. Continue until all of the milk has been added. Transfer the mixture to a clean saucepan set over medium heat.
STEP 4: Whisk. Whisk continuously until the custard thickens and coats the back of a wooden spoon, once thick remove from the heat and whisk in the butter.
STEP 5: Assemble. Pour the milk tart topping over the cooled malva pudding base, and smooth it out with a spatula. Cover the top of the dish with plastic wrap and press it down gently so that it is in contact with the custard. Place the milktart malva into the fridge to set for about 6 hours.
STEP 6: Dust with cinnamon. Once set, dust the top of the pudding with ground cinnamon, slice, and enjoy!
Hint: Ensure the custard has thickened enough before removing it from the heat. You will know it is ready when it drops off the whisk and holds its shape when a whisk is pulled through the custard.
Variations
If you love the idea of trying this recipe but aren't quite sure if you'll be a fan of these two classics combined into one dessert. Then you can make them separately. See this recipe for a traditional Malva Pudding and this recipe for Milktart.
Equipment
You don't need any fancy equipment to make this Milk Tart Malva Pudding, just a stovetop and an oven-proof dish for baking.
I made this recipe with the help of a stand mixer, but you can make both the malva and the milktart custard using a handheld electric whisk or a normal whisk and a large bowl.
Storage
Store any leftover dessert in the fridge, do this by covering the dish with plastic wrap or slice the dessert and place it in an airtight container. Store in the fridge for about 3 to 4 days.
I do not recommend freezing this dessert.
Top Tips
Follow my top tips below for the best results.
- Check the true temperature of your oven using an oven thermometer.
- Bake the malva pudding on the middle rack of the oven.
- Pour the sauce slowly over the malva pudding so that it seeps into the cake and makes it super moist.
- Make sure the custard has thickened enough before pouring it over the malva.
FAQ
The eggs I use weigh 56 grams, if you aren't sure if you have the same eggs - weigh the eggs you have and adjust accordingly.
Yes! You can choose a round or oval oven dish even, just make sure that it is big enough as the pudding will rise when baking and then fall after coming out of the oven. There also needs to be enough space for the custard layer.
This is because it wasn't thickened enough on the stovetop.
I always recommend using a kitchen scale rather than cups when baking, this way you can ensure you've measured properly and that your baked goodies come out perfectly.
Related
Looking for other recipes like this? Try these:
This dessert has been on rotation in my house ever since the first time I made it! It is something different that guests get so excited to try!
If you try out this malva pudding milk tart recipe and love it, please leave a comment and star review below - I love hearing from all of you!
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Happy Baking
With Love,
Kitty
📖 Recipe
Milktart Malva Pudding
Ingredients
Malva Pudding
- 200 g sugar white granulated
- 2 eggs extra large
- 1 teaspoon vanilla extract
- 3 tablespoon white vinegar
- 2 tablespoon apricot jam
- 240 g self-raising flour
- ½ teaspoon salt
- 480 ml milk
- 2 teaspoon bicarbonate of soda
Malva Pudding Sauce
- 120 g unsalted butter
- 100 g sugar white granulated
- 120 ml boiling water
- 200 ml evaporated milk
Milktart
- 900 ml milk
- 385 g condensed milk
- 1 cinnamon stick
- 3 egg yolks extra-large
- 4 tablespoon corn flour
- 2 tablespoon butter
- cinnamon for dusting
Instructions
Malva Pudding
- Preheat the oven to 180°C and butter an oven-proof dish.
- Add the eggs and the sugar to a bowl of an electric mixer fitted with a whisk attachment. Beat at medium-high speed until the mixture is pale and airy.
- Add the apricot jam, vanilla, and vinegar to the egg and sugar mixture and beat until combined.
- Sift together the flour and salt and slowly add this flour mixture to the egg mixture with the mixer running at low speed. Scrape down the sides of the bowl to ensure that there are no lumps and mix again briefly.
- Mix the milk and the bicarbonate of soda together in a jug. Slowly pour this into the batter with the mixer running. Mix until the batter is smooth and lump-free.
- Pour the batter into the prepared baking dish and bake in a preheated oven for about 45 minutes or until golden brown and a skewer inserted into the centre of the pudding comes out clean.
Malva Pudding Sauce
- To make the sauce, combine the water, sugar, evaporated milk, and butter in a small saucepan set over medium heat. Bring the mixture to a gentle simmer and allow the sugar and butter to melt.
- Once the butter and sugar have melted pour the sauce slowly over the pudding as soon as it comes out of the oven.
- Set the pudding aside to cool to room temperature.
Milktart
- Add the condensed milk, milk and cinnamon stick to a medium saucepan set over medium heat. Heat until almost boiling.
- Add the egg yolks and the corn flour to a bowl of an electric mixer fitted with a whisk attachment. Beat until just combined.
- In a steady stream add the hot milk mixture to the egg mixture while whisking, do this slowly to temper the eggs. Continue until all of the milk has been added. Transfer the mixture to a clean saucepan set over medium heat.
- Whisk continuously until the custard thickens and coats the back of a wooden spoon, once thick remove from the heat and whisk in the butter.
- Pour the milk tart topping over the cooled malva pudding base, and smooth it out with a spatula. Cover the top of the dish with plastic wrap and press it down gently so that it is in contact with the custard. Place the milktart malva into the fridge to set for about 6 hours.
- Once set, dust the top of the pudding with ground cinnamon, slice, and enjoy!
Julia says
The best of South African desserts brought together! This was incredible and the instructions made it so easy to follow